* In a skillet over medium heat, pour olive oil and add garlic. * Before the garlic begins coloring, add the tomatoes, salt, and pepper. * Cook over medium heat for about 20–25 minutes, until the tomato sauce thickens. Stir frequently. * Leave the pan uncovered to allow the sauce to thicken. To prevent the sauce from splattering, cover with a mesh or place a wooden spoon across the edge of the pan, so that the lid is partially open and the steam is allowed to escape. * When the sauce is ready, stir in the parsley and oregano, and turn heat off. * Cook the pasta in abundant salt water following manufacturer’s instructions, checking for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain the pasta, and transfer it to a bowl. Top with the tomato sauce, toss, and serve at once. *** NOTE *** For the best result: 1. Do not burn the garlic. 2. Use fresh herbs. 3. Use fresh very ripe tomatoes, or high quality Italian canned tomatoes.
* 5 – 6 tablespoons extra-virgin olive oil * 2 garlic cloves, sliced * 1 lb (450 gr) tomatoes, puréed in a blender * salt and pepper * 3 tablespoons Italian parsley, chopped * 2 tablespoons fresh oregano leaves, chopped
